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South of the Border Breakfast Lasagna

A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.

We love all things Tex-Mex, Southwestern and Mexican, and since we own a bed and breakfast, we like to experiment with these flavors for breakfast, because really, who does not love Mexican food for breakfast? The South of the Border Breakfast Lasagna is layered like a lasagna, thus the name. We tried a number of recipes, but ultimately adapted the Amazing Mexican Breakfast Casserole from Gimme Some Oven to come up with this recipe. It is made with a homemade red enchilada sauce from Gimme Some Oven, which is super easy to make and oh so delicious, but feel free to use your favorite red or green enchilada sauce, it is totally up to you. We generally use ground beef in this recipe because we like to incorporate different meats at breakfast so we are not always using bacon and sausage (but, I must say, we love our bacon and sausage locally made from Sixth Street Market in Ashland, Wisconsin). You can easily substitute breakfast sausage, chorizo, ground turkey, pork or chicken, or additional veggies in place of the ground beef, the options are endless. Although not shown in the picture, we typically top it with some chopped cilantro (my husband is not a fan of cilantro so I left it off for this final taste test). Serve it with sour cream, salsa, slice avocado, guacamole, or any other of your favorite toppings. The South of the Border Breakfast Lasagna is great for breakfast, lunch, or dinner, and the leftovers (if there are any) are amazing.

We love that you are checking out our recipes. I am always adding recipes (most are breakfast dishes, but sometimes I incorporate some old or new favorites that probably will not make it to our breakfast table), so check back with us often to see what we are up to, or better yet, come stay with us and experience our three course breakfast first hand, as well as our daily afternoon snack. I am having a great time experimenting with recipes that may be included in our three course breakfast lineup, some traditional some not, but I always strive for tasty. Happy Eating!

Becky

Prep Time: 1 Hour
Cook Time: 50 Minutes
Total Time: 1 Hour and 50 Minutes
Servings: 12

Ingredients:

  • 1-2 TBLSP olive oil
  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 4 cloves of garlic, minced
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed (canned corn may be substituted, make sure it is drained)
  • 1 cup enchilada sauce (I make the red enchilada sauce from www.gimmesomeoven.com)
  • 10 small corn tortillas, halved (I use 6" Azteca corn tortillas)
  • 4 cups shredded Mexican-blend cheese
  • 12 large eggs
  • 1/3 cup milk (I use 2%)
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/4 cup chopped cilantro, optional

Instructions:

  1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish (I use a glass dish) with Pam or other cooking spray.

  2. In large skillet, heat one tablespoon olive oil over medium heat, then add ground beef and cook until browned throughout. Using a slotted spoon, remove beef from pan to paper towel lined plate. In one tablespoon of grease from hamburger or one tablespoon olive oil (preferred), saute onion, green bell pepper, and jalapeno for about 5 minutes. Then add garlic and saute another 2 minutes. Add beans, corn, and hamburger to onion/pepper mixture and mix thoroughly. Remove from heat.

  3. Whisk together the eggs, milk, cumin, and salt.

  4. Spread a small amount of enchilada sauce on bottom of baking dish (about 1/4 cup). Line the baking dish with half the tortillas, top with 1/4 cup enchilada sauce, half the beef mixture, half the cheese, and half the egg mixture. Next, layer remaining tortillas, enchilada sauce, beef mixture, cheese, and egg mixture (in that order).

  5. Cover with foil and bake on middle rack for 45 to 50 minutes, until it is set in the middle (i.e., it no longer jiggles). Remove from oven and let set for 10 minutes before cutting. Cut into 12 pieces. Top each piece with cilantro just before serving. Serve with favorite toppings and/or sides and enjoy!

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